BISCOFF CREAM CHEESE FROSTING- OPTIONAL

Cookies:
In a medium bowl add the dry ingredients(first 6 ingredients). Whisk together thoroughly to combine and aerate. Set aside.

2

In a large mixer bowl, cream butter and sugars until light and fluffy. Add vanilla and mix well.
Using low speed, add the flour mixture a little at a time-until dough is well combined. Scrape sides of bowl often. Chill dough for 30 minutes.

3

Preheat oven to 350^.
Roll out dough on a lightly floured surface to about 1/4 inch in thickness. Using a small biscuit cutter , cut as many cookies as you can out of the rolled dough. Reusing scraps only once and roll again until all the dough is used up .(otherwise tough cookie! lol).

4

Bake cookies about 9-10 minutes, check after 7 minutes, because the thinness and high sugar content; the cookies will look a lot like caramel and can go from perfect to burnt in a flash!!
Allow to cool. Enjoy as is or make these a Biscoff sandwich cookie using the recipe above.

5

Frosting:
In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy.
Gradually add the powdered sugar 1 cup at a time, mixing well after each addition. Beat about 3 minutes more until light and fluffy.
Add the Biscoff spread and beat again until blended in.
Spread between 2 cookies. Or you can spread as needed.
Store frosting in refrigerator in a covered container.